A Steven Raichlen-Thon ......


 
Excited for Project Fire Season 4! Though I do still hope Seasons 1 and 2 of Primal Grill and all 4 Seasons of BBQ U become available for streaming soon too.
 
.....and someone's birthday is April 14:oops::whistle::cool:what the heck, one more🎂and......maybe another one, what's cake without 🍨and it all starts with 🦞🥰
 
The schedule at my local PBS station, says it will air Saturday , April 16 , at 10:30 am CDT .

Your results may vary.

Also appears there's gonna be a lot of reruns on PBS Create.

Click to expand...
 
Well I just checked Create for Saturday and NO RAICHLEN but 5 hours of GEORGE HIRSH. What the heck is going on here?
 
Not only does Raichlen cook with other chefs, but he also teaches viewers how to cook some of his favorites. Another segment is Project Fire Mystery Box, where ingredients unknown to Raichlen are revealed, and he has to create a dish. A St. Louis food show would not be complete without the iconic toasted ravioli.

“We’re going to get ravioli on the set and then instead of deep fat frying them, I’m going to grill them,” Raichlen said.

Below is the full list of chefs appearing in the season:

  • Susie Bulloch, founder, Hey Grill Hey
  • Russell Cunningham, executive chef, St. Louis Union Station Hotel
  • Diane Kochilas, host, My Greek Table
  • John Matthews, cofounder and owner, Pappy’s Smokehouse
  • Loryn and Edo Nalic, co-owners, Balkan Treat Box
  • David Olson, chef, Live Fire Republic
  • David Sandusky, owner/pitmaster, BEAST Craft BBQ Co.
  • Scott Thomas, author/blogger, Grillin’ Fools
  • Earline Walker, formerly of Smoki O’s BBQ
  • Derek Wolf, founder, Over the Fire Cooking
IF you get this show, would you mind posting once in awhile what is going on.
 
Well, that's an interesting twist to the format. But I dont know of any of those people except for Susie Bulloch, I've run across her YT channel occasionally . There are some interesting topics there, however.
 
Thanks Lynn, looks like our local pbs is going to stick to George Hirsch. I tried looking for the recipe for the ribs Raichlen cooked today and can't find it. I found the recipe for the pork steak but not interested, too many things I don't like.
 
I was thinking more about the technique. Basically, he reverse seared the pork steak, except he sauced the steak before searing. All of the pork steak cooks I've seen coming out of Texas lately, have copied Tootsie at Snows, more of a direct heat cook with the cooking grate about 2 feet over the coals.

I direct grilled my last pork steak on the Kettle. I've been hesitant to reverse sear pork steak because the ones I find at the grocer are not very thick. But the ones they grilled today weren't a lot different from what I find, as far as thickness.
 
I gotta say, I like this new format. Its close to Guy Fieri's Triple D, where observes then tastes and comments.
 
Lynn Dollar said:
I was thinking more about the technique. Basically, he reverse seared the pork steak, except he sauced the steak before searing. All of the pork steak cooks I've seen coming out of Texas lately, have copied Tootsie at Snows, more of a direct heat cook with the cooking grate about 2 feet over the coals.

I direct grilled my last pork steak on the Kettle. I've been hesitant to reverse sear pork steak because the ones I find at the grocer are not very thick. But the ones they grilled today weren't a lot different from what I find, as far as thickness.
Click to expand...
I've never done one of those, but it's on the list.
What internal temp do you take them up to?
Thanks!
 
Rick P said:
I've never done one of those, but it's on the list.
What internal temp do you take them up to?
Thanks!
Click to expand...

Well, the fella from Pappys in St Louis, whose name I can't recall, took them to 170 IT , then seared on the Big Green Egg at 450* for " 4 to 5 minutes " per side.

He smoked them at 250* for 3 hours to get to 170 .

The show can be seen using the PBS app, if you stream.
 
Lynn Dollar said:
Well, the fella from Pappys in St Louis, whose name I can't recall, took them to 170 IT , then seared on the Big Green Egg at 450* for " 4 to 5 minutes " per side.

He smoked them at 250* for 3 hours to get to 170 .

The show can be seen using the PBS app, if you stream.
Click to expand...
Thanks!
I watched the show but must've missed that part.

Thanks, again!
 
I did the pork steak cook today. Used Tuffy Stone's Cool Smoker BBQ rub. Put it on the MB560 for about 3 hours and 250*, until it reached approx 170* IT. Then sauced with Franklin's Original sauce and seared on the Kettle, about 4 minutes per side.

Best pork steak I've done. Easy simple cook. Will do this again ... and again .. and again.
 
You must log in or register to reply here.

 

Back
Top